This pretty, striped cake can be assembled either from freshly made sorbet and ice cream or from leftovers. If you make the components fresh, it's helpful to have more than one freezer bowl for your ice cream maker or a self-freezing machine. If you don't, remember that some models demand that you freeze the bowl overnight between batches. You can make the batches on successive days, packing each flavor into the pan as it's done, then freezing the pan and the bowl until you're ready to make the next batch.

Try to keep everything that you use in the preparation of this cake  even your cake stand or serving plate  cold. This will help the cake look better longer, especially on a hot day.

The simple, fresh flavors of the sorbets and ice cream don't need much embellishment, but crushed Newman's Own Organic O's (the organic take on Oreos) or chopped candied ginger make a nice addition and help separate the layers.

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users rating4/4

This was a huge hit at our July 4th barbecue. We used the blueberry sorbet, along with strawberry rhubarb sorbet we had previously made and Haagen Daz lemon sorbet. It was more pink, white and purple than red white and blue but it was delicious and refreshing on a super hot day. It was also super easy!

This was a huge hit at our July 4th barbecue. We used the blueberry sorbet, along with strawberry rhubarb sorbet we had previously made and Haagen Daz lemon sorbet. It was more pink, white and purple than red white and blue but it was delicious and refreshing on a super hot day. It was also super easy!

A couple of additions that I neglected to
mention. 1.I would line the springform pan
with saran wrap for easier removal.
2.Instead of serving the cake with whole
blueberries, I made a simple blueberry
sauce by simmering one pint of berries
with abt. 3 T's of sugar and juice of one
lemon until thick and then added 1/2 pint
more of blueberries and simmered a
couple of minutes so that they still hold
their shape. Of course,freshly made
whipped cream enhanced the experience.

I made this for a dinner party for 24 people
on July 14th to rave reviews. Rather than
making extra syrup, I used the syrup from
the sugared lemon rinds & added a touch
of salt. I also used freshly frozen
strawberries and blueberries and thus
didn't need to refrigerate the mix before it
went into the ice cream maker. The
sugared rinds added a lovely touch to the
lemon ice cream. I will definately make
this one again

I actually didn't make the recipe but if it's from Matt and Gab, I guarantee you it will be delicious. Making a trip to Princeton is worth a visit to the Bent Spoon alone! I am a loyal "townie" and go at least once a week even in the winter.